Mixed leaf salad with walnuts and roquefort

1 servings

Ingredients

Quantity Ingredient
1 cup Chopped walnuts
3 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Fresh chopped parsley
¼ cup Olive oil
Salt & pepper; to taste
6 cups Mixed lettuces; such as arugula,
; red leaf, butter
; lettuce or baby
; greens
½ cup Crumbled roquefort cheese

Directions

First, spread the walnuts on a cookie sheet and roast in the oven at 375ø, for about 20 minutes or until fragrant and slightly golden. Let cool. In a small bowl, whisk together the vinegar, mustard and parsley. Gradually whisk in the olive oil and season with salt & pepper to taste. In a large salad bowl, toss the salad greens with the toasted walnuts, roquefort cheese and the vinaigrette. Serve at once.

Serves 4

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